Instructions

• Unwrap the corned beef and pat dry with paper towels. Allow the beef to stand at room temperature for 15 to 30 minutes before grilling. 
• Prepare the grill for indirect cooking over medium heat (180°C to 230°C). 
• Arrange the celery, carrot, onion and garlic on a 33 × 23 centimetre grill-proof roasting pan. Place the corned beef on top of the vegetables. Sprinkle the contents of the spice packet over the corned beef and rub into the surface of the meat. Add the tomatoes and 720 millilitres of water to the pan.
• Brush the cooking grates clean. Tightly cover the pan with heavy-duty aluminum foil and grill over indirect medium heat, with the lid closed, for about 2 hours. Remove the pan from the grill. Place the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan with foil and continue grilling over indirect medium heat, with the lid closed, until the corned beef, potatoes and cabbage are tender, about 1 hour more. Transfer the corned beef to a cutting board and spread the mustard on top. Let stand 5 minutes before carving the meat across the grain into 1 centimetre slices. Serve corned beef slices with the cabbage and potatoes, with juices spooned over everything, along with grilled rye bread, if desired.
  Brush the cooking grates clean. Tightly cover the pan with heavy-duty aluminum foil and grill over medium heat, with the lid closed, for about 2 hours. Remove the pan from the grill. Place the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan with foil and continue grilling over medium heat, with the lid closed, until the corned beef, potatoes and cabbage are tender, about 1 hour more. Transfer the corned beef to a cutting board and spread the mustard on top. Let stand 5 minutes before carving the meat across the grain into 1 centimetre slices. Serve corned beef slices with the cabbage and potatoes, with juices spooned over everything, along with grilled rye bread, if desired.